Culinary Institute of America Welcomes Anne Fink as New Board Chair

The Culinary Institute of America Welcomes Anne Fink as New Board Chair

On November 3, 2026, the Culinary Institute of America (CIA) made a pivotal announcement by electing Anne Fink as its 24th board chair. Fink, a seasoned global food and beverage executive, is currently the President of Global Foodservice at PepsiCo, a Fortune 50 company. Her selection marks a continuation of CIA’s commitment to leadership excellence in the culinary arts, food service, and hospitality education.

As the board chair, Fink aims to carry on CIA's longstanding mission to foster the next generation of leaders within the food and hospitality sectors. Her extensive experience in general management, marketing, and operations across several decades in the industry uniquely positions her to guide the CIA through its next chapter.

CIA’s President Michiel Bakker expressed his enthusiasm, emphasizing Fink's dedication to the CIA's mission and her role in mentoring emerging leaders. Bakker stated, "Anne has demonstrated a deep commitment to our mission, and to mentoring and developing the next generation of leaders. Her guidance will be vital in shaping our journey forward."

Fink’s leadership comes at a strategic moment as the CIA enters its ninth decade, where innovation and relevance in culinary education are paramount. In her own words, she remarked, "I am honored to serve as board chair at such an exciting moment and look forward to partnering with Michiel, my fellow trustees and the entire CIA community to help shape what comes next."

In addition to Fink’s appointment, two new trustees were welcomed into the fold: Cindy McLoughlin and Ahmad Popal. McLoughlin brings over 25 years of experience and serves as the managing partner at CohnReznick, specializing in advisory services for the restaurant and hospitality sectors. Her insights on growth strategies and capital transactions will undoubtedly support CIA’s mission.

On the other hand, Ahmad Popal serves as the senior vice president of Food Innovation and Customer Experience at Ventura Foods. His role encompasses marketing, product development, and customer service, making him a valuable asset for addressing the dynamic challenges of the global food industry. Both new trustees bring diverse perspectives that will enhance CIA’s board and support its strategic objectives.

Currently, the CIA’s board is composed of 23 esteemed leaders from various realms of foodservice, hospitality, and business, who provide crucial governance and oversight. Importantly, all board members serve voluntarily, showcasing their dedication to the CIA’s mission without financial compensation.

The Culinary Institute of America, founded in 1946, is dedicated to cultivating leaders in food, beverage, and hospitality. CIA provides various degree programs, including associate degrees in culinary arts and baking, as well as bachelor’s and master’s degrees in specialized fields. Beyond academic offerings, CIA is known for its executive education, consulting services, and a global network of nearly 60,000 alumni who are trailblazers across the culinary landscape.

In its mission to adapt and innovate, the institute also hosts leadership initiatives and culinary conferences, creating valuable learning opportunities for a diverse range of food and hospitality professionals.

As Fink takes on her new role, all eyes will be on the CIA, eagerly awaiting the forward momentum and fresh initiatives she will spearhead to further the institute's legacy in shaping the future of culinary education and leadership.